If you’re a fan of spaghetti topped with chili and shredded cheese that’s served at the national chain restaurants you find along the highway, this week’s recipe will deliver a quick and easy weeknight family meal that doesn’t a require a trip to the I-20 exit. It’s a non-traditional chili that’s a bit on the sweet side, and I’ll be hitting it with some sweet spices like they do in Cincinnati. I’ve begun the recipe by browning some lean ground beef with some chopped onion.
Now, I’ll season the beef with salt and pepper and then add spices: Chili powder, garlic powder and a little ground cinnamon.
Spaghetti noodles topped with chili and shredded cheddar cheese is called three-way chili in Cincinnati and at the chain restaurants. Add onions or chili beans and you’ve got four-way chili and add both, and you’ve got five-way chili. The fun thing about making it at home is that everyone can build it however they like.
To finish the chili, stir in some ketchup, beef stock, Worcestershire sauce and a little yellow mustard. Simmer for 5 minutes.
Place some cooked spaghetti in a bowl, top with the chili and then add however many “ways” you want to enjoy it: Sprinkling with shredded cheese, some chopped green or yellow onion and some heated canned chili beans. A big tossed salad is all you need to complete your menu.